Summer Fruit Gateaux

Serves 8-10

3 extra large eggs
105 g (½ cup) Huletts Castor Sugar
110 g (200 ml) cake flour
5 ml (1 t) baking powder
5 ml (1 t) almond essence
110 g butter, melted
For the icing:
2 extra large egg whites
160 g (1¼ cup) Huletts Icing Sugar, sifted, plus extra for dusting
250 g butter, softened and diced
zest of 1 lemon
1 ml (pinch) salt
400 g mixture of fresh blueberries, raspberries, and strawberries
  1. Preheat the oven to 190ºC.
  2. Grease and line a 20 cm round cake tin.
  3. Place eggs and castor sugar in a heatproof bowl (stainless steel) and place over a pot of simmering water. Whisk continuously until light and fluffy.
  4. Remove the bowl from the heat and keep on whisking until the mixture returns to room temperature. Set aside.
  5. Sift the flour and baking powder together and set aside.
  6. Add the almond essence to the egg mixture. Stir in the melted butter and lastly fold in the flour.
  7. Pour the batter into the cake tin and bake for 30 - 35 minutes or until a skewer inserted comes out clean. Leave to cool in the tin before turning out onto a wire rack to cool completely.
  8. Icing:
    Place the egg whites and icing sugar in a heatproof bowl (stainless steel) and place over a pot of simmering water. Beat until smooth. Remove from the heat and gradually stir in the butter. Mix in the zest and salt and beat until a smooth. Halve each cake horizontally. Spread the icing over the bottom layer and scatter with half of the berries. Top with second layer and top with a dollop of icing and remainder of berries.
  9. Dust generously with Huletts Icing Sugar.